Good news

The baking lessons are on again! My teacher is well and back in the kitchen. Yesterday we donned our aprons and baked up a storm. I have to admit, I love baking. It's so calming and the results--well, I love seeing people enjoy what I've made.

Yesterday's recipe. Yep, I'm only sharing one today. The other two? Secrets. Sorry! :)

Almond Biscotti

3 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons lemon zest
1 teaspoon almond extract
1/2 finely chopped cup toasted almonds
1 egg white

Preheat oven to 375 degrees F. Lightly grease baking sheet.

Combine flour and baking powder; set aside.

Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the lemon zest and almond extract. Add flour mixture, then stir in the chopped almonds.

Divide dough in two. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto the cookie sheet and flatten each slightly. Beat egg white until foamy, and brush over tops of loaves.

Bake 20 to 25 minutes, or until light brown. Cool on baking sheet for about an hour.

Lower heat in oven to 325 degrees F. Cut baked loaves diagonally into 1/2 inch thick slices. Lay slices cut side down on the baking sheet.

Bake 10 minutes. Cool on wire rack.